with Wild Rice and Kiwi Salsa
This tropics-inspired dish has a secret ingredient: It's sweet and brings much-needed bite to the salsa, and it goes perfectly with seafood — kiwi! Served with wild rice, corn and a touch of heat, this is the pairing you didn't know you needed.
Allergens
Utensils
Tags
Jumbo Scallops
227 g
Wild Rice Medley
0.5 cup
Cumin-Turmeric Spice Blend
1.5 tsp
Corn Kernels
113 g
Hot Pepper
1 unit(s)
Cilantro
7 g
Avocado
1 unit(s)
Kiwi
1 unit(s)
Lime
1 unit(s)
Shallot
1 unit(s)
Oil
2 tbsp
Butter
1 tbsp
Salt
0.5 tsp
Pepper
0.5 tsp
Sugar
0.25 tsp
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt. Add wild rice medley and Cumin-Turmeric Spice Blend. Cook, stirring often, until fragrant, 1 min.
- Add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min.
- Remove from heat. Set aside, still covered
- Meanwhile, core, then cut hot pepper into 1/4-inch pieces. (TIP: We suggest using gloves when prepping hot peppers!)
- Peel, then cut shallot into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then half the hot peppers and corn. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min.
- Add half the shallots. Cook, stirring often, until fragrant, 1-2 min.
- Remove from heat and season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- Meanwhile, peel, pit, then cut avocado into 1/4-inch pieces.
- Peel, then cut kiwi into 1/4-inch pieces.
- Juice the lime.
- Roughly chop cilantro.
- Add remaining shallots, remaining hot pepper, avocado, kiwi, cilantro, lime juice and 1/4 tsp (1/2 tsp) sugar to a medium bowl. Stir to combine.
- Season with salt and pepper.
- Using a strainer, drain and rinse scallops. Pat very dry with paper towels. Season with salt and pepper.
- Heat the same pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then the scallops. Sear, flipping halfway through, until golden-brown, 1-2 min per side.**
- Remove to plate.
- Fluff rice with a fork, then stir in pepper-corn mixture.
- Season with salt and pepper.
- Divide rice between bowls, then top with scallops and salsa.
800
kcal
Calories
38
g
Fat
8
g
Saturated Fat
88
g
Carbohydrate
13
g
Sugar
14
g
Dietary Fiber
29
g
Protein
280
mg
Cholesterol
660
mg
Sodium
0.4
g
Trans Fat
1350
mg
Potassium
100
mg
Calcium
3
mg
Iron
with Seasoned Rice and Broccoli-Edamame Slaw
